Olive Oil and Rosemary Appetizer BreadTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Rising time: 3-12 hours
Oven temperature: 250° C (500° F)
Baking time: 30-40 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:405.9 kcal
Proteins:7.3 g
Fats:21.6 g
Carbohydrate:46.6 g
Fibers:4.5 g
Sugar:0.2 g
Cholesterol:0 mg
Sodium:5.8 mg
Calcium:102 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
400
g
flour
150
ml
olive oil
100
ml
water
2
packets of yeast
2
packets of baking powder
50
g
rosemary
salt
METHOD
- In a large bowl, combine the flour, yeast and baking powder.
- Add the olive oil, water, salt (very little) and the rosemary that has been finely crushed in a mortar (or in a blender).
- Mix everything again, adding a little more flour if necessary so that the dough does not stick.
- Let rise for at least 3 hours near a radiator in a bowl covered with a plate.
- Without disturbing the dough too much, transfer it to an oiled baking pan and gently oil the surface of the dough.
- Place into a cold oven and heat to 250° C (500° F) for 25 to 30 minutes, depending on the desired doneness.
CHEF'S NOTES
We suggest serving this bread with first courses and salads.
Many variations are possible: for example, you can replace the rosemary with thyme, bay leaf, sage or even lavender to accompany salads. In each case, use an equivalent amount of aromatics and chop them finely.
If you have time, use a mortar to crush the herbs thoroughly.
You could also chop up a bunch of herbs.
If you can, let the dough rise for a longer time (12 hours) - it will make the bread all the lighter.
Giordan de la Peppa and José MariaVive la cuisine niçoise
